Food, Soups

Monday’s Roasted Tomato Soup

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I got off jury duty early today, so I was home in plenty of time to make this delicious soup.  I found it in my Taste of Home magazine, but it is also online: Roasted Tomato Soup (don’t forget you have to sign in to access it.)
It’s not too difficult and SOOO much better than canned soup!  We had grilled cheese sandwiches with it using the honey whole wheat bread I made the weekend.  David told me that even when we just have sandwiches, he feels like he’s at a specialty cafe. 🙂
I split the recipe in half (because I didn’t have any free fresh garden tomatoes) and it sadly only made enough for 1 meal plus 1 bowl of leftovers.
The recipe instructs you to seed and cut the tomatoes and then roast them with oil and garlic in the oven.  After that, you’re supposed to remove the skin.  However, I found that to be too messy and such a hassle since the tomatoes are burning hot by that point.  I removed the skins ahead of time before cutting them up and roasting.  I just put a pot of water on the stove, brought it to boiling and then dropped my whole tomatoes in for about 1 min.  After it cools for a couple of seconds, the skin just peels off.  (It’s also easier when you score the tomato first.)

Roasted Tomato Soup

Adapted from: Taste of Home
Servings: 2-3

Ingredients
7-8 large tomatoes (or 10 roma tomatoes)
3 Tablespoons oil, divided
4 garlic cloves, halved
1/2 onion, chopped
1 cup water or tomato juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/4 cup heavy whipping cream

Directions
1. Peel skin off tomatoes (using above described method).  Place in a greased or silpat lined baking pan and add the halved garlic.  Drizzle 2 Tablespoons olive oil over top.  Bake in a preheated oven at 400° for 20 minutes, or until tomatoes are soft.
2. While tomatoes are roasting, saute onion in remaining oil until translucent and tender.  When finished baking, add tomatoes and garlic, water, salt, and pepper flakes.  Bring to a boil and simmer, covered, for 30 minutes.
3. Using a stick blender, process soup til smooth. (Or cool slightly and process soup in batches through blender.)  Stir in heavy cream and heat through.  Serve with fresh basil.

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